Last Summer, my kids and I volunteered for a few things at out Church and ended up with a large surplus of plums. I joked around with my friend that was in charge of the activities that she could make tartlets from them. So she laughed and gave me a huge bag and said "Have fun". So of course, I grabbed the bag and said "Challenge accepted". I didn't make a tartlet. but... I did make this super yummy plum cobbler... A LOT. Like a said, I had a HUGE bag. I even froze a lot of filling to make cobbler later.
Which I did. I even drove around dropping them on friend's doorsteps as fun treats during this crazy pandemic.
Ready to make your own?
On to the Recipe!!!
1 tablespoon cinnamon
1 tsp vanilla
1/4 cup brown sugar
1 stick butter
1 1/2 cups granulated sugar
2 tablespoons flour
a pinch of salt (if you use salted butter, omit this)
16 ripe plums (sliced)
1/2 cup water (or brandy)
1 stick of butter at room temperature
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon salt (if you use salted butter, omit this)
1 cup milk
2 teaspoon vanilla
2 large eggs
Pre-heat the oven to 350°F
Melt butter in a medium size sauce pan.
Stir in the sugars, flour, salt, vanilla and cinnamon. Mix until completely incorporated and sugar is dissolved
Add plums and water (or brandy). Continue stirring until completely heated (about 5 min).
Pour into a greased 9X13 inch casserole dish and set aside.
Cream together butter and sugar
add flour, baking powder, salt, milk, vanilla and eggs.
pour batter evenly over the filling (I recommend using a bowl with a spout and a flexible icing spatula to spread it)
Bake for 1 hour or until bubbling and golden brown on top.
Let stand for about 10-15 minutes and serve with ice cream, whipped cream, both or plain.
For short-term storage, place the covered plum cobbler in the refrigerator, but should be eaten within two to three days to be safe.
For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will keep for six to eight months.
If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.